Sweet and Spicy Ground

So we bring in a little unrefined sweetness with some molasses, spice from the jalapeño and then give it a little tartness with a squeeze of lemon juice. The result is a beautifully balanced and tasty stir-fry that is very different from the everyda

Ingredients

600g ground bison or beef

½ of an onion (diced)

½ of a jalapeño (veins and seeds removed then minced)

1 tablespoon fresh ginger (minced)

1- 796ml can of crushed tomato or 3 cup fresh pureed tomato

1 medium yam (peeled and diced)

1 head of cauliflower (cut into small pieces)

1- 796ml can of kidney beans

¼ cup molasses

2 teaspoons coriander (toasted & ground)

½ teaspoon salt

Directions

Preheat a large fry pan on medium heat. Add a little oil and then add the bison. Leave the bison in 5 or 6 chunks and sauté until browned. Flip and cook the other side until browned. Once browned, break up the meat and sauté for a couple of minutes more, stirring occasionally.

Transfer the ground to a large pot and set aside. It does not have to be completely cooked at this point.

Clean the fry pan and add a little more oil and then the onions and jalapeño. Sauté until the onions are lightly browned.

Add the ginger and sauté for 2 minutes more, stirring frequently and then transfer to the pot with the ground.

Add the tomato, yam, cauliflower, kidney beans, molasses, coriander and salt to the pot with everything else and give it a good stir. Bring to a simmer on medium high, cover with a tight fitting lid, reduce heat to medium-low and simmer for 20 minutes or until the yams and cauliflower are cooked. Stir occasionally.

Plate up and enjoy this very tasty and nutritious creation.

PREP
25 mins

COOK
45 mins

Variations

Add tomato sauce in place of the crushed tomato for a thicker texture.

Extra veggies are always good for your ticker. Peppers, zucchini, and carrots would be great added in with the onion.

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from Chef Michael Williams

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Michael creates great tasting recipes that the whole family can prepare and enjoy together. Michael brings with him years of international experience as an executive Red Seal Chef, and a personal passion for cooking with the natural, local and unprocessed foods found at any Country Grocer.

Check out some of our recipes proudly crafted from local Vancouver Island Chef Michael Williams.